Lighter creamy coleslaw

Lighter creamy coleslaw
  • Serves icon Serves 8
  • Time icon Hands-on time 15 min

A lighter take on the classic barbecue side, with a fresh herby dressing. It’s lower in calories than the mayo-laden stuff and tastes just as good too.

Nutrition: per serving

Calories
97kcals
Fat
6g (0.5g saturated)
Protein
3.8g
Carbohydrates
5.5g (5.3g sugars)
Fibre
3.8g
Salt
0.1g
Calories
97kcals
Fat
6g (0.5g saturated)
Protein
3.8g
Carbohydrates
5.5g (5.3g sugars)
Fibre
3.8g
Salt
0.1g

Ingredients

  • 250g fromage frais
  • 4 tbsp mayonnaise
  • Finely grated zest and juice ½ lemon
  • 1½ tsp caraway seeds, lightly toasted in a dry pan
  • Large handful fresh tarragon and parsley leaves, chopped
  • 1 large carrot
  • 1 large fennel bulb
  • Bunch spring onions
  • ½ hispi (pointed) cabbage

Method

  1. In a large bowl, mix together the fromage frais, mayonnaise, lemon zest and juice, most of the caraway seeds and all the herbs. Season
    well with salt and pepper.
  2. Peel the carrot, then use a julienne peeler (or the coarse side of a box grater) to make long strands. Toss into the dressing.
  3. Finely slice the fennel (reserving the green fronds), spring onions and cabbage and add to the bowl. Toss well to combine. Transfer the coleslaw to a serving dish, top with the remaining caraway seeds and reserved fennel fronds to serve.

delicious. tips

  1. If you can’t find fromage frais use low-fat natural yogurt instead.

  2. Make 2-3 hours ahead, cover and chill until ready to serve. The coleslaw will keep in the fridge for up to 2 days but the veg won’t be as crunchy.

  3. We reduced the amount of mayonnaise and replaced high-fat cream with lower-fat fromage frais to bring the fat content down. (Using low-fat mayonnaise will bring it down further.) Fresh herbs add flavour.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

4 votes

Reviews

Share your thoughts...

Rate & review

Rate

4 votes

Subscribe to our magazine

HALF PRICE OFFER! Subscribe to delicious. for £13.80 for 6 issues

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine